Turkey Meatloaf and Gravy

4.1
(12)

Best served with garlic mashed potatoes and steamed broccoli. A wonderful healthy meal. Lots of ingredients, but worth the effort.

4
4
4
4
Prep Time:
40 mins
Cook Time:
1 hrs
Total Time:
1 hrs 40 mins
Servings:
6
Yield:
6 servings

Ingredients

  • 1 tablespoon butter

  • cup minced white onion

  • ¾ cup minced green onions

  • ½ cup minced carrots

  • ½ cup minced celery

  • ¼ cup minced green bell pepper

  • ¼ cup minced red bell pepper

  • 2 teaspoons minced garlic

  • 1 teaspoon salt

  • 1 teaspoon ground black pepper

  • ½ teaspoon cayenne pepper

  • ½ teaspoon ground nutmeg

  • ½ teaspoon ground cumin

  • 3 eggs

  • ½ cup ketchup

  • ½ cup half-and-half cream

  • 1 ½ pounds ground turkey

  • ½ pound chicken sausage

  • ¾ cup fresh bread crumbs

  • 2 tablespoons butter, divided

  • 4 shallots, minced

  • ¼ cup minced red bell pepper

  • ½ cup minced yellow bell pepper

  • 1 sprig fresh thyme

  • 1 bay leaves

  • freshly ground black pepper to taste

  • ½ cup half-and-half cream

  • 2 tablespoons minced garlic

  • 1 cup beef stock

  • 1 cup chicken stock

  • 2 roma tomatoes - peeled, seeded and chopped

  • ½ cup ketchup

  • salt and freshly ground black pepper to taste

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9x5 inch loaf pan.

  2. Melt butter in a large heavy skillet over medium heat. Saute white onions, green onions, carrots, celery, green and red bell peppers, and garlic until soft, about 10 minutes. Remove from heat.

  3. In a large bowl, combine salt, black pepper, cayenne pepper, nutmeg and cumin. Stir in eggs, ketchup and half-and-half. Blend in vegetable mixture from skillet. Add ground turkey, chicken sausage and bread crumbs. Mix well with hands, then shape into a loaf. Place into greased 9x5 inch loaf pan.

  4. Bake in preheated oven for 50 to 70 minutes, or until cooked through and nicely browned. Let rest for 10 minutes, then serve with gravy.

  5. To make the gravy: Melt 1 tablespoon butter in a heavy skillet over medium heat. Saute shallots with red and yellow peppers until tender, about 10 minutes. Season with thyme, bay leaf and black pepper. Stir in half-and-half, garlic, beef stock and chicken stock. Increase heat to high, and boil uncovered until liquid is reduced by 1/4, about 10 minutes. Stir in tomatoes and ketchup. Simmer uncovered for 20 minutes. Stir in remaining tablespoon butter, and season to taste with salt and pepper. Strain gravy, discarding bay leaf and thyme before serving.

Nutrition Facts (per serving)

491 Calories
27g Fat
31g Carbs
34g Protein
Nutrition Facts
Servings Per Recipe 6
Calories 491
% Daily Value *
Total Fat 27g 34%
Saturated Fat 11g 56%
Cholesterol 236mg 79%
Sodium 1444mg 63%
Total Carbohydrate 31g 11%
Dietary Fiber 3g 9%
Total Sugars 15g
Protein 34g
Vitamin C 64mg 320%
Calcium 140mg 11%
Iron 4mg 20%
Potassium 907mg 19%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

You’ll Also Love